Akk Dishes 2

Moroccan Gastronomy | Interactive Recipe Directory – Step-by-Step Preparations

🍽️ Moroccan Gastronomy
Interactive Recipe Directory

Click on any dish below for a detailed, step-by-step preparation guide with timings

📋 28+ dishes · Precise cooking times · Traditional techniques
🇲🇦 Welcome to the ultimate Moroccan recipe guide. Each dish below includes a detailed, time-specific preparation method — from the first minute on the fire to the final plating. Follow the steps exactly as Moroccan cooks have done for generations.

🥘 Couscous 7 Vegetables

National Dish

Traditional Friday meal. Serves 6-8 people. Preparation time: 2 hours 30 minutes.

📖 Detailed Preparation (Step by Step)

  1. Minute 0-5: Fill couscoussier base with 2 liters water, add 1 tbsp salt, 1 onion, 2 tbsp olive oil. Place over high heat.
  2. Minute 5: Add 1.5 kg lamb shoulder (cut in chunks) to base. Bring to boil, then reduce to medium-low.
  3. Minute 15: Place couscous grains (1 kg) in top steamer basket. Steam for 15 minutes without lid.
  4. Minute 30: Transfer couscous to large bowl. Sprinkle 1 cup cold water with 1 tsp salt. Rub grains with hands to separate. Let rest 10 minutes.
  5. Minute 40: Return couscous to steamer. Steam second time for 15 minutes.
  6. Minute 55: Add vegetables to broth: 4 carrots, 4 zucchinis, 4 turnips, 1 pumpkin wedge, 1 cabbage quarter.
  7. Minute 70: Transfer couscous to bowl again, rub with 2 tbsp olive oil. Steam third time for 15 minutes.
  8. Minute 85: Add chickpeas (400g cooked) to broth. Continue cooking until vegetables tender (about 20 more minutes).
  9. Minute 105-120: Arrange couscous on large platter, place meat and vegetables on top. Serve with strained broth in separate bowl.
Couscous
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🍯 Tagine Mrouzia

Festive Stew

📖 Detailed Preparation (Step by Step)

  1. Minute 0-10: Heat 3 tbsp olive oil in tagine or heavy pot. Brown 1.5 kg lamb shoulder (cubed) on all sides, about 8-10 minutes.
  2. Minute 10: Add 2 onions (finely grated), 4 garlic cloves, 2 tbsp Ras el Hanout, 1 tsp saffron threads, 1 tsp cinnamon. Stir 2 minutes.
  3. Minute 12: Add 1 cup water, 200g honey, 100g raisins. Bring to boil, then reduce to low, cover, cook 1 hour 30 minutes.
  4. Minute 102: Uncover, add 1 tsp salt, 1/2 tsp pepper. Continue cooking uncovered 30 minutes until sauce thickens.
  5. Minute 132: Meanwhile, toast 100g almonds in dry pan 3-4 minutes until golden.
  6. Minute 140-145: Serve lamb topped with toasted almonds and sesame seeds.
Mrouzia
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🍋 Tagine Zitoun

Everyday Main

📖 Detailed Preparation (Step by Step)

  1. Minute 0-8: Heat 3 tbsp olive oil. Brown 1 whole chicken (cut in pieces) 8 minutes.
  2. Minute 8: Add 2 onions (sliced), 4 garlic cloves, 1 tsp ginger, 1 tsp turmeric, 1/2 tsp saffron. Sauté 3 minutes.
  3. Minute 11: Add 1 cup water, 1 preserved lemon (quartered). Cover, simmer 45 minutes.
  4. Minute 56: Add 200g green olives (pitted, rinsed), 2 tbsp fresh cilantro, 2 tbsp parsley. Cook 15 more minutes.
  5. Minute 71-75: Taste, adjust salt. Serve with crusty bread.
Tagine Zitoun
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🍳 Tagine Kefta

Comfort Food

📖 Detailed Preparation (Step by Step)

  1. Minute 0-15: Prepare kefta: mix 500g ground beef, 1 onion (grated), 4 tbsp parsley, 1 tbsp cumin, 1 tsp paprika, salt. Form 20 small meatballs.
  2. Minute 15-25: Heat 2 tbsp oil. Sauté 1 onion (chopped), 3 garlic cloves, 5 minutes. Add 800g tomatoes (grated), 1 tsp cumin, 1 tsp paprika. Simmer 10 minutes.
  3. Minute 25-40: Add meatballs to sauce, cover, cook 15 minutes.
  4. Minute 40-45: Crack 4 eggs into sauce, cover, cook 5-7 minutes until whites set but yolks runny.
  5. Minute 45: Garnish with fresh coriander, serve immediately.
Kefta
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🥧 Chicken Bastilla

Fine Dining

📖 Detailed Preparation (Step by Step)

  1. Minute 0-45: Cook chicken: 1 whole chicken, 2 onions, 1 tsp saffron, 1 tsp ginger, 2 cups water. Simmer 45 minutes. Remove chicken, shred meat. Reduce broth to 1 cup.
  2. Minute 45-55: Add 5 beaten eggs to reduced broth, stir until scrambled (10 minutes).
  3. Minute 55-65: Almond filling: fry 200g almonds in oil 5 minutes, grind with 3 tbsp sugar, 1 tsp cinnamon.
  4. Minute 65-85: Assemble: butter a round pan, layer 8-10 filo sheets (buttering each). Layer: 1/2 chicken-egg mixture, almond filling, remaining chicken-egg mixture. Fold filo over, brush with butter. Bake 20 minutes at 200°C.
  5. Minute 85-90: Dust with powdered sugar and cinnamon. Serve warm.
Bastilla
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🏺 Tanjia Marrakchia

Regional Special

📖 Detailed Preparation (Step by Step)

  1. Minute 0-15: Cut 1.5 kg beef or lamb (shank) into large pieces. Season with 3 garlic cloves (crushed), 1 tbsp cumin, 1 tbsp salt, 1 tsp saffron, 1 preserved lemon, 1 tbsp smen (aged butter). Mix well.
  2. Minute 15: Transfer meat to clay urn (tanjia). Add 1 cup water, 1/2 cup olive oil. Seal opening with paper and string.
  3. Minute 15 - 6 hours: Place in communal oven or hammam ashes. Cook at low heat (about 120°C) for 6-8 hours.
  4. After 6-8 hours: Remove, open carefully. Serve directly from urn with bread.
Tanjia
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🍗 Rfissa

Traditional

📖 Detailed Preparation (Step by Step)

  1. Minute 0-60: Cook 1 chicken with 2 tbsp fenugreek seeds (soaked overnight), 2 onions, 1 tsp saffron, 1 tbsp smen, 1 cup lentils, 1.5 liters water. Simmer 1 hour.
  2. Minute 60-90: Prepare msemmen (or use 8-10 pre-made). Shred into bite-size pieces.
  3. Minute 90: In large serving dish, layer shredded msemmen, pour hot broth and chicken on top.
  4. Minute 95: Garnish with 1/2 cup fried onions, serve hot.
Rfissa
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🥣 Harira

National Soup

📖 Detailed Preparation (Step by Step)

  1. Minute 0-10: Sauté 200g lamb (cubed) in 2 tbsp oil, 5 minutes. Add 1 onion (grated), 2 celery stalks, cook 5 more minutes.
  2. Minute 10-30: Add 1 tsp turmeric, 1 tsp ginger, 1 tsp black pepper, 1 can tomatoes (400g), 2 liters water, 1 cup lentils. Simmer 20 minutes.
  3. Minute 30-50: Add 1 cup chickpeas (cooked), 1/2 cup cilantro + parsley (chopped). Simmer 20 minutes.
  4. Minute 50-55: Mix 3 tbsp flour with 1 cup cold water. Slowly add to soup, stirring constantly 5 minutes until thickened.
  5. Minute 55-60: Add juice of 1 lemon, adjust salt. Serve with dates and chebakia.
Harira
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🍆 Zaalouk

Cooked Salad

📖 Detailed Preparation (Step by Step)

  1. Minute 0-15: Roast 2 eggplants whole at 200°C for 15 minutes, or until skin chars and flesh softens. Alternatively, grill over flame.
  2. Minute 15-25: Peel eggplants, chop flesh.
  3. Minute 25-40: Heat 4 tbsp olive oil, sauté 4 garlic cloves, add 4 chopped tomatoes, 1 tsp cumin, 1 tsp paprika. Cook 15 minutes.
  4. Minute 40-50: Add eggplant, cook 10 minutes, mashing with spoon. Season with salt, pepper.
  5. Minute 50-60: Serve cold or warm, drizzle with olive oil, garnish with cilantro.
Zaalouk
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🥟 Briouates

Appetizer

📖 Detailed Preparation (Step by Step) – Kefta version

  1. Minute 0-10: Prepare filling: sauté 1 onion, 300g ground beef, 1 tsp cumin, 1 tsp paprika, 2 tbsp parsley (5 minutes).
  2. Minute 10-20: Lay filo sheets, cut into strips. Place 1 tbsp filling at bottom, fold into triangles like flags.
  3. Minute 20-30: Heat oil (180°C). Fry briouates 3-4 minutes until golden, turning once.
  4. Minute 30-35: Drain on paper towels. Serve hot with lemon wedges.
Briouates
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🍖 Mechoui

Celebration

📖 Detailed Preparation (Step by Step)

  1. Preparation (day before): Score 4 kg lamb shoulder or whole leg. Mix 4 tbsp salt, 2 tbsp cumin, 6 garlic cloves (crushed), 1/2 cup butter. Rub all over meat. Refrigerate overnight.
  2. Minute 0: Remove meat from fridge 1 hour before cooking.
  3. Minute 0-180: Roast at 160°C for 3 hours, basting with pan juices every 30 minutes.
  4. Minute 180-210: Increase temperature to 220°C, roast 30 minutes until skin crisp.
  5. Minute 210-220: Rest 10 minutes. Serve with salt and cumin for dipping.
Mechoui
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🐟 Sardines Mechoui

Coastal Special

📖 Detailed Preparation (Step by Step)

  1. Minute 0-20: Prepare chermoula: blend 1 bunch cilantro, 1 bunch parsley, 6 garlic cloves, 2 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne, juice of 2 lemons, 1/2 cup olive oil.
  2. Minute 20-30: Clean 1 kg fresh sardines. Marinate in chermoula 10 minutes.
  3. Minute 30-40: Grill over high charcoal heat 3-4 minutes per side, or broil in oven 6-8 minutes.
  4. Minute 40-45: Serve immediately with lemon wedges and remaining chermoula.
Sardines
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🥞 Msemmen

Flatbread

📖 Detailed Preparation (Step by Step)

  1. Minute 0-10: Mix 500g flour, 1 tsp salt, 1 tbsp sugar, 1 packet yeast. Add 1.5 cups warm water. Knead 10 minutes until smooth.
  2. Minute 10-70: Rest dough 1 hour, covered.
  3. Minute 70-85: Divide into 10 balls. On oiled surface, flatten each, fold like envelope, roll again. Rest 15 minutes.
  4. Minute 85-105: Heat non-stick pan. Cook each msemmen 3-4 minutes per side until golden and flaky.
Msemmen
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🍩 Sfenj

Pastry

📖 Detailed Preparation (Step by Step)

  1. Minute 0-120: Mix 500g flour, 1 tbsp yeast, 1 tbsp sugar, 1 tsp salt. Add 1.5 cups warm water. Knead 5 minutes. Rest 2 hours until doubled.
  2. Minute 120-140: Heat oil to 180°C. Wet hands, form dough into rings. Carefully drop into oil.
  3. Minute 140-150: Fry 2-3 minutes per side until golden and puffed.
  4. Minute 150: Drain, dust with sugar or dip in honey. Serve warm.
Sfenj
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🦌 Kaab el Ghazal

Pastry

📖 Detailed Preparation (Step by Step)

  1. Minute 0-20: Almond filling: grind 300g almonds with 200g sugar, 1 tsp cinnamon, 2 tbsp orange blossom water. Form into 20 small cylinders.
  2. Minute 20-40: Dough: mix 400g flour, 100g butter, pinch salt, 1/2 cup water. Knead. Rest 20 minutes.
  3. Minute 40-60: Roll dough thin, wrap around almond cylinders, shape into crescents.
  4. Minute 60-80: Bake at 180°C for 15-18 minutes until golden.
  5. Minute 80-85: Dust with powdered sugar.
Kaab el Ghazal
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🍯 Chebakia

Festive Sweet

📖 Detailed Preparation (Step by Step)

  1. Minute 0-20: Dough: mix 500g flour, 100g sesame seeds, 2 tbsp butter, 1 tbsp orange blossom water, 1 tbsp yeast, 1 egg, 1/2 cup warm water. Knead 10 minutes. Rest 30 minutes.
  2. Minute 20-50: Roll dough thin. Use chebakia cutter to make flower shapes. Form into rosettes by folding petals.
  3. Minute 50-70: Heat oil (170°C). Fry chebakia 2-3 minutes until golden. Drain.
  4. Minute 70-90: Prepare honey syrup: heat 1 kg honey with 1 tbsp orange blossom water. Dip fried chebakia in warm syrup for 2 minutes. Remove, coat with sesame seeds. Cool completely.
Chebakia
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🍽️ Moroccan Gastronomy Interactive Guide — Detailed, step-by-step recipes with exact timings. Besseha!

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